2023 National Restaurant Association Show: I came, I learned, I tasted, I judged

Anyone else excited about warm days, summer vibes, and info-packed food shows? 🙂

Before 2020, the National Restaurant Association Show was a regular event on my foodie schedule each May (you can read my reviews of previous editions here, here and here) I loved the opportunity to find out more about the hottest food & beverage trends, to meet amazing businesses, and to check out the always exciting FABI Award recipients – outstanding innovative products which, as per the National Restaurant Association, “satisfy cravings and speak to diners’ concerns about nutrition, packaging, sustainability, and more.”

Then, the pandemic happened, and I took a break from trade shows, changing my plans as food-related gatherings of all kinds were cancelled. Four years after my last attendance, I am super excited to go back to covering the events I love, with the National Restaurant Association Show being the first in a series of long-anticipated returns 🙂

• Stats

With more than 11 football fields (659,000+ sq. ft., to be precise!) worth of exhibit space, this year’s Show, held in Chicago, served as the ultimate sourcing destination for restaurant and hospitality buyers across 900+ categories, including food and beverage, equipment, technology, tableware, sanitation and more. Nearly 55,000 foodservice professionals attended between May 20-23, from all US states as well as 107 countries from Asia, the Caribbean, and Latin America, such as Australia, Mexico, Brazil, the Dominican Republic, Japan, Taiwan, and the Philippines.

The Show experienced 8% growth in total registrants compared to 2022. The growth was particularly notable with first-time exhibitors – over 800 (many featured in the Startup Alley), a 61% increase over the number of new exhibitors last year. Additionally, international attendance accounted for 15% of the total registration, marking an increase from 11% in the previous year.

There were seven pavilions: A Taste of the States, Bellavita Italian Pavilion, Iberica Spanish Pavilion, The Beverage Room, Global Food Expo, Organic & Natural, and The Culinary Experience.

I remember feeling overwhelmed the first year I attended, which made me realize that I had to be very strategic with my planning, moving forward. There is so much to see, to learn, and to share. This Show has it all: outstanding specialty pavilions, celebrity chef demos, educational sessions, global collaborations, networking opportunities etc. 😀

Indeed, the Show’s extensive education program featured close to 90 sessions, culinary and beverage demos, plus networking meetups bringing together experts in Culinary Insights, Marketing Matters, Off-Premise, Operations Solutions, Technology Strategies, Trends in Adult Beverages, and Wellness, among others. Attendees had the opportunity to learn from a diverse lineup of speakers, with more than 170 foodservice leaders sharing their knowledge at the Show.

• Trends

There are two features which always interest me when it comes to the National Restaurant Association Show, trends being one of them. Speaking of which, did you know that “affordable indulgence” is one of the hottest trends in the hospitality industry this year? 😀 I was excited to learn about it at the media breakfast hosted by the National Restaurant Association Show. “Affordable indulgence” defined in terms of menu items, service style, ambiance etc. keeps customers satisfied and engaged, and it can make a big difference to restaurant success. One example presented to the media were The Dirty Cookie cookie shots.

• FABI Awards

The Food and Beverage (FABI) Awards are the second focal point for me every time I cover the Show.

This year, the FABI Awards showcased a total of 42 outstanding products which demonstrated remarkable advancements in taste, sustainability, functionality, and more. Among the FABI Awards recipients, eight products were designated as FABI Favorites, chosen by the judges as the most pioneering and influential of the year. Show attendees took advantage of numerous tastings and demos, which highlighted the groundbreaking features of these products.

A special mention goes to FABI Awardee and FABI Favorite YoEgg plant-based eggs. I was pleasantly surprised with the look of these products, which mimicked eggs to perfection. Post-sampling, I can say that the flavor was very good. While the texture of the egg white was a bit unusual, overall, I could see why the jury had bestowed accolades upon these plant-based eggs.

• Bellavita

This year was my first time to visit Bellavita Pavilion as a judge, and to meet over 70 Italian and Spanish producers in one place.

The Bellavita Awards are the only international program dedicated to the recognition of Italian and Spanish food and beverage products.

The criteria used for judging were: taste, packaging, story behind the product, market suitability and appeal, innovation. I had to sample and to evaluate 12 products chosen at random for me by the Bellavita organizers, and I had an amazing time learning the stories and tasting the deliciousness. Fantastico!

• Technology

Robot servers and elaborate automated ordering services were a familiar sight at this year’s edition of the Show. Their popularity and endearing peculiarity aside, opinions seem mixed on their practical impact on the industry.

As one expert explained recently, “Focus all you want on the fancy robots, such as one that makes boba tea or the AI bartender that will make you an Old Fashioned, or the robot waiters that seemed to have multiplied this year. But much of the technology on display at the McCormick Place in Chicago was designed to improve operations inside the restaurant, by simplifying tasks or giving operators options to save on labor or even find labor. Given the industry’s post-pandemic labor challenges and profitability concerns, not to mention the potential impact of a recession, such investments may be more important than ever.”

• Tastings

As always, this year’s Show featured an incredible variety of innovative products – from Eat the Change wholesome snacks…

…to Sabatino Tartufi truffle products (an Oprah Winfrey and a FABI favorite!)…

…to delicious and wholesome plant-based milks and Sown coffee creamers…

… award-winning cheese galore…

… Veggies Made Great veggie-packed mini frittatas (a FABI award winner)…

…thirst-quenching beverages…

… Atoria’s Family Bakery artisan flatbreads…

…European olives (now part of a marketing campaign similar to the one on San Marzano canned tomatoes, which I covered in the past here, here and here)…

… and lots of lots of desserts…

… as you can see…

from all these pics 🙂

I had a great time attending the National Restaurant Association Show again, reconnecting, and absorbing information for myself and to share with my readers, and trying delicious foods and beverages. Tradition, creation, innovation – all blended flawlessly at this year’s Show, making it a one-of-a-kind memorable experience. Looking forward to next year’s Show already!

Do you like to attend food shows? And do you have a favorite? Let me know in the comments 🙂

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