Show Recap: National Restaurant Association Show Delivers a More Personalized, Solutions-Based ExperienceShow Recap: National Restaurant Association Show Delivers a More Personalized, Solutions-Based Experience
The 2025 National Restaurant Association Show brought together more than 53,000 foodservice professionals at Chicago's McCormick Place to discover innovative solutions from 2,300+ exhibitors.
The 2025 National Restaurant Association Show recently welcomed tens of thousands of buyers, suppliers, and manufacturers from the foodservice and hospitality industries to Chicago’s McCormick Place, where they were able to explore real-world solutions and gain practical insights on the industry’s current challenges, including rising costs and workforce shortages. Held May 17–20, the show drew more than 53,000 professionals from the U.S. and around the world.
“The 2025 show was a powerful business driver for the industry, with strong engagement from qualified buyers and operators,” said Tom Cindric, president of exhibitions for Informa Connect Foodservice Group, which owns and operates the show in partnership with the National Restaurant Association.
A Show Floor Filled with Solution-Oriented Products
Featuring 2,300+ exhibitors, including more than 800 first-time exhibitors, across 717,931 square feet, the show floor showcased innovations across 900 product categories that included advanced equipment, AI-powered tools, innovative ingredients, labor optimization, and sustainable solutions aimed at boosting efficiency and enhancing the guest experience.
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 ongoing challenges, including labor efficiency, costs, menu development, and off-premises execution.
"The energy and engagement we saw throughout the show reflected the industry's remarkable adaptability and forward-looking spirit," Cindric said in a statement. "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."
Complementing the main show floor, six specialty pavilions—A Taste of the States, The Beverage Room, Global Food Expo, the Organic & Natural Pavilion, the TECH Pavilion, and the Emerging Brands Pavilion—highlighted specified market segments, offering a more focused perspective for interested attendees.
A More Personalized Show Experience
New for 2025, attendees completed a quiz before the show in order to create a more personalized experience, helping them to build agendas that were aligned with their business goals and interests.
“With so much to see and do, especially for first-time attendees, the quiz provided a curated agenda focused on individual goals and priorities,” Cindric explained. “After answering seven quick questions, attendees were given personalized recommendations ranging from travel tips to top exhibitors to visit while onsite. This new show feature garnered over 2,000 views and a 20 percent completion rate, while also providing valuable insight into attendee interests and priorities.”
He added, “Building on this success, we’re looking forward to using this interactive tool in 2026, continuing our commitment to delivering tailored, value-driven experiences for all participants.”
Guided show floor tours, led by industry experts and editors, also helped attendees navigate the space, offering access to trending brands and must-know exhibitors. And the Show To Go Mobile App, presented by Kraft Heinz Away From Home, featured floor plans, session schedules, exhibitor directories, and more.
Programming Expansion
For the second year, the show’s Expo + Education badge holders had access to more than 45 operator-led sessions, as well as new networking opportunities and post-show on-demand content. The sessions were organized across six curated tracks: Culinary Insights, Operations Solutions, Marketing, Technology, Beverage Trends, and Workforce.
Badge holders were also able to attend an exclusive general session with Courtney Storer, culinary producer of FX’s The Bear, and Donnie Madia, managing partner of the One Off Hospitality Group.
Chef, author, and host Carla Hall presented the keynote on May 18, where she shared her inspiring journey from accountant to chef and TV personality.
Beyond the exhibition space, attendees were able to mix and mingle during a new series of dinner experiences, presented by Uber Eats, that provided attendees with curated dining opportunities at select Chicago restaurants. Other event mainstays, such as the Young Professionals Party, returned to encourage networking and foster peer-to-peer relationships among the industry professionals in attendance.
The show also presented awards honoring industry innovators and groundbreakers, including the Food and Beverage (FABI) Awards and the Kitchen Innovations (KI) Awards, which showcased 24 equipment solutions that are focused on automation, safety, and sustainability in back-of-house operations.
The FABI Awards honored 39 products recognized for their creativity, versatility, and menu impact and included advances in plant-based offerings, better-for-you options, and global flavor inspiration. Demonstrations, sessions, and tastings were offered to allow attendees to experience the award-winning products and services.
The 2026 National Restaurant Association Show will return to McCormick Place May 16–19.
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