Wondering about menu trends, exciting flavors, and inspiring innovations in the restaurant industry? The National Restaurant Association Show is the best event to attend if you’re looking for answers to these questions. This Show is a must on my foodie schedule, and you can read my reviews of previous editions here, here, here and here.
This year’s Show attracted over 58,000 foodservice professionals from 124 countries, and there was a 6% increase in total attendance (with 22% international growth) compared to last year. Countries with the highest number of attendees included Brazil, Canada, China, Mexico, Taiwan, Colombia, the United Kingdom, Italy, Turkey, Japan, and Spain. There was also significant participation from China, the United Kingdom, Honduras, and Cameroon.
THE SHOW AT A GLANCE
- Show Floor: Over 720,000+ square feet (12+ football fields!) of exhibit space featuring over 900 product categories.
- Exhibitors: 2,400+ exhibitors, including over 700 new exhibitors (34%) and over 1,500 returning exhibitors.
- FABI Awards: 35 FABI Awardees, including 10 FABI Favorites, featured throughout the three exhibit halls. The FABI winners’ list can be found here.
- KI Awards: 25 Awardees with equipment innovations that improve operations and generate growth through automation, efficiency, safety, sustainability, and more.
- Keynote Discussion: A captivating discussion with acclaimed chef, restaurateur, and humanitarian José Andrés, with the National Restaurant Association’s Michelle Corsmo serving as the moderator.
- Culinary & Beverage Demos: Celebrated chefs, culinary leaders and master mixologists demonstrated techniques, discussed the industry’s biggest issues, and showed off the latest trends and innovations in food and beverage. These demos provided attendees with practical insights and inspiration to elevate their own beverage programs, emphasizing creativity, quality, and customer engagement in the foodservice industry.
Chef Rick Bayless on stage at this year’s National Restaurant Association Show
- On-Floor Programming: Carefully curated sessions and live culinary / beverage demos focused on effective strategies and practices.
- Expo + Education: An enhanced education offering led by industry operators presented critical business strategies, game-changing food and beverage innovations, and more.
TRENDS
- One major trend is represented by flavor experiences, with restaurants embracing global flavors, playful plating, and health-conscious options to captivate consumers. At the press breakfast held the first morning of the Show, panelists highlighted Korean, Nigerian and Tunisian flavor influences, as well as the resilient combination of spicy and sweet.
- Another prominent trend is the integration of technology to enhance convenience, including AI-driven solutions such as voice assistants that enhance customer service, kitchen equipment with built-in sensors that free up staff, as well as innovations in AI-generated plant-based food development.
- Sustainability continues to be a critical focus, with many exhibitors highlighting eco-friendly products and zero-waste initiatives that set new standards for food production.
- An impressive variety of snack options was on display at this year’s Show. This trend can be explained by the increase in remote working patterns and fluid schedules, which led to consumers’ demand for portability and convenience. As emphasized at the press breakfast, convenience stores are greatly benefiting from this phenomenon, and restaurants are urged to follow the trend to increase sales, as an add-on to their day-to-day operations.
- Last but not least, functional foods and beverages with energizing or restorative benefits are on the rise, with more and more consumers looking for options likely to increase their well-being.
I was looking forward to learning about strategies to counteract the difficulties faced by the restaurant industry at the moment (a phenomenon noted here, here, here, here and here). At the press breakfast held the first morning of the Show, presenters emphasized the importance of striking a balance between culinary experience and convenience, as well as the seamless integration of technology (eg. stress-free ordering and beverage-forward drive-thru’s), positioned so as to “excite and delight the guests.” Panelists pointed to the “democratization of technology” as leading to better inventory management and scheduling, and to a more comprehensive understanding of the menu, likely to alleviate food waste.
Menu innovation continues to be the key to resilience and success – limited-time offers on trending flavors, combinations of sweet and spicy, and cold beverages, as well as customization and individualization were highlighted in this respect. As emphasized at the press conference, the ability to monetize quick trends such as The TikTok Kitchen can open up a world of profitable possibilities for restaurant operators.
PERSONAL HIGHLIGHTS
1. Heray Spice
Heray Spice was one of the highlights of the Show for me. As someone who uses Heray’s amazing spices regularly and who has written about the business in the past (here and here), I was honored and delighted to get the chance to meet founder Mohammad Salehi and the team in person.
Heray Spice saffron “embodies the essence of centuries-old traditions and a commitment to excellence (…) We take pride in sourcing saffron directly from local Afghan farmers who employ sustainable agricultural practices. By supporting fair trade principles, we empower farmers and contribute to their livelihoods, promoting a positive impact on local communities.” It has no additives, no artificial dyes, and no preservatives.
You can check out my latest Instagram posts on Heray Spice here and here. 
2. Bellavita Expo
Another personal highlight was being a judge at the Bellavita Expo again.
I spent approximately 3 hours evaluating 12 foods and beverages in terms of taste, packaging, story behind the products, market suitability and appeal, and innovation. I feel like I have learned so much!
Among my favorites: the delicious pizza made for me on-the-spot by the Molino Scoppettuolo team…
… De Nigris specialty vinegars and vinegar-based products…
… and Toschi fruit products. So delicious, exquisite, and remarkably versatile!
I was also excited to come across Caviaroli drops, which I tasted and wrote about before. You must be prepared for an explosion of flavor the moment you try these! Superb artisan products:
3. Local businesses
After a stop at Vienna Beef…
…and Marconi…
…it was time for dessert! Time to experience the latest, FABI award-winning product from another beloved Chicago institution: Eli’s Cheesecake. Their Mini Chocolate Chip Cookie Pies – miniature pies with a brown sugar chocolate chip cookie dough crust, filled with house-made chocolate ganache – are the perfect format of deliciousness!
Still on the topic of meeting local businesses being a highlight of my Show experience, I was delighted to connect with Wilder Fields, who grow a variety of delicious microgreens using sustainable methods in Calumet City, IL. As a big microgreen fan (you can find some of my articles/recipes on the topic here, here, here and here), I thoroughly enjoyed learning about Wilder Fields’ innovative growing and packaging technology, and I look forward to collaborating in the future.
4. Functional beverages
I stopped for refreshing drinks at the Try My T booth…
… and at Natalie’s Juice sampling station.
To stay hydrated over the course of the day, I used PATH refillable aluminum water bottle, whose reps I met at the Show:
As the clock was close to striking 5pm (end of Show day), I was getting increasingly tired and dehydrated, and I was lucky to come across Lotus Energy Drinks, which I had never tried before. I was fascinated by the owner’s story (a former Karate Kid actor) and by the symbolism of the lotus flower. This beverage put me back on track – I could feel a fresh supply of energy revitalizing my body, exhausted after a long day of standing up most of the time. I guess this makes me a new fan of the functional beverage trend 🙂
The 2025 National Restaurant Association Show will take place May 17-20 in Chicago. I look forward to attending again and to staying informed on trends, innovation, and culinary excellence. This Show continues to represent an excellent focal point for education and networking, and the surprise finds are always very exciting and informative.
See you all again next year 🙂
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