The 2025 National Restaurant Association Show was held last week in Chicago at McCormick Place. The Show runs from May 17-20 taking over three full halls at the convention center. The latest in culinary innovation, foodservice technology and operational strategy along with so much more was shared throughout the Show.
The best way to learn about this industry? Walk all three halls! You will be introduced to every aspect of what it takes to be in the food service space now and anticipating future trends, opportunities and challenges. The convergence of AI, automation, sustainability, and flavor innovation is all around you. Curated experiences, guided tours, and interactive features allow attendees to connect with industry experts and gain insights. Plus, sample the new foods, brands, fusions and ingredients along the way.
2025 National Restaurant Show Summary by the Numbers:
- 53,000+ foodservice professionals in attendance representing 110 countries
- 717,931 square feet of exhibit space
- 2,300+ total exhibiting companies
- 800+ first-time exhibitors, representing 35% 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
Highlights from the 2025 Restaurant Show:
Exhibits and Innovations:
The show floor offered a wide array of products and services, including new equipment, AI-powered tools, innovative ingredients, and sustainable solutions.
Specialty Pavilions:
Six specialty pavilions provided focused discovery, such as A Taste of the States, The Beverage Room, and the TECH Pavilion.
Educational Opportunities:
The show featured a robust education program with operator-led sessions, culinary demos, and beverage sessions.
Networking and Collaboration:
The show provided opportunities for networking and connecting with industry experts through guided tours, interactive games, and the Expert Exchange & Networking program.
Keynote Speaker
Renowned chef and TV personality Carla Hall delivered the keynote, sharing her inspiring journey from accountant to culinary star and insights on passion and purpose in the foodservice industry.
Trends and Insights:
The show explored emerging trends like the importance of sustainability, Southeast Asian cuisines, and the impact of generational shifts on the industry.
Some favorite finds and education from exploring booths:
Plant-based and functional foods (probiotic yogurt, vegan meat) were everywhere.
Global fusion and bold flavor profiles, including “swalty” (sweet-salty), “swicy” (sweet-spicy), dirty sodas, bot-made beverages, fermented sauces, and snackable bites
Takeout is firmly entrenched in restaurant culture: 75% of traffic, with speed, value, and loyalty deals as key drivers
Heinz “sauce taphouse” and Hormel multiple station booth brought immersive brand experiences.
Culinary demos from Chef Nina Compton (Saltfish ackee & dumplings) and a lineup of James Beard/Michelin chefs in the Culinary Experience.
Courtney Storer (“The Bear”) and Donnie Madia led a special session on hospitality, and wide-ranging operator-led tracks on marketing, workforce, tech, and beverage strategy.
Expert Show Floor Tours guided by editors from top industry publications
While the Show covers major hospitality subjects as mentioned above, it also shares valuable topics like community support and how social media plays an important role in the industry.
Fundraising in communities (Tractor Mad Farmer Tour)
Employee comfort (Birkenstock)
Family recipes (Cackalacky)
Social Media impact on flavor profiles (Sprite+Tea Recipe from TikTok)
In summary, the 2025 National Restaurant Show brought to light key issues impacting the restaurant and food service industry. The seven topics discussed throughout the Show included:
- Economic Softness & Value Recalibration
- Consumer Wellness & Appetite Shifts
- Ongoing Labor Shortages & Rising Wages
- Real Estate & Physical Format Constraints
- Supply Chain Instability & Tariff Pressure
- Shift to Off-Premises-First Operations
- Pressure for Sustainability & ESG Accountability
There was so much information being shared all designed to help restaurants, chefs, food and beverage brands, manufacturers, technology companies, and every other aspect needed to successfully run a hospitality business. Look forward to seeing you in 2026, National Restaurant Show!
To see more examples of favorite finds, please visit Inspiring Kitchen’s Instagram. There are six posts highlighting these discoveries.
