If you’ve been following me for awhile, you know how much I love to attend trade shows such the Sweets & Snacks Expo and the National Restaurant Association Show. Unfortunately, this year I was unable to take part due to personal commitments, but I thought it would be nice to include a summary of the event, held at McCormick Place.
*All the images in this post are from last year’s Show. You are welcome to check out my reviews of previous editions here, here, here, here, here and here.
The Stats, at a Glance
- The 2026 National Restaurant Association Show brought together over 55,000 foodservice professionals across 720,000 square feet of exhibit space
- Restaurant/Foodservice operator attendees increased by 10% over 2025
- First-timer attendance was up 8% over 2025
- Gen Z attendance rose 23% year over year
- Every attendee segment grew, including Restaurant/Foodservice, Dealer/Distributor, Lodging, Retail and Affiliated
- International attendance across key markets delivered double-digit percentage growth, including Brazil, Canada, and Mexico
- Approximately 2,300 exhibiting companies from 44 countries brought products, equipment and technology spanning more than 900 product categories
- 70% of exhibitors returned from prior years, reflecting continued confidence in the Show as a business platform
According to the organizers, “With 37% of American diners eating out less frequently than a year ago, restaurants are competing not just with each other, but with grocery, convenience and every other option absorbing discretionary food spending. Products and systems across the Show floor addressed that reality directly, designed to improve value perception, increase repeat visits and give operators better visibility into what is and is not working across their menus and service models.”
A Taste of the States pavilion gave attendees direct access to regional American ingredients and specialty products, while the Global Food Expo, the Organic and Natural Pavilion and the Italian Pavilion of Wine, Spirits and Olive Oils brought international sourcing opportunities under one roof. These specialty pavilions showcased authentic ingredients and provided attendees with a broader view of emerging foodservice trends worldwide.
Moreover, premium beverage concepts and globally influenced menu items “drew consistent crowds as operators looked for ways to differentiate without adding operational complexity.”
Global Reach: Attendees and Exhibitors from Around the World
The Show’s ongoing global reach continued this year, with attendees representing 112 countries and verified international attendance increasing by 4% over 2025. Attendees covered six continents and the countries with the highest volume of participants included Brazil, Canada, Mexico, Colombia, Panama, Taiwan, China, Japan, Honduras, and the United Kingdom. The Show floor featured 580 international exhibiting companies from 44 countries.
Kitchen Innovations Awards: Smarter Equipment for a More Efficient Kitchen
The Kitchen Innovations (KI) Awards, now in their 22nd year, recognized 20 equipment solutions evaluated by an independent panel of foodservice and design experts. This year’s recipients reflected sustained operator pressure around automation, energy efficiency and back-of-house visibility, with winning equipment centered on systems that reduce repetitive labor demands, improve resource efficiency and give operators greater control over kitchen performance.
FABI Awards: Products Reflecting How Consumer Expectations Are Shifting
In its 15th year, the Food and Beverage (FABI) Awards recognized 28 products across food and beverage categories, with 10 earning additional distinction as FABI Favorites. The program “reflected appetite for products that address value perception, menu differentiation and beverage-driven revenue. This year’s honorees spanned globally influenced ingredients, functional and nonalcoholic beverages, and menu items built around texture and sensory appeal, including a crispy phyllo dessert filled with pistachio cream and chocolate that speaks directly to growing consumer demand for globally inspired, texture-driven experiences.”
Culinary and Beverage Programming: Celebrated Chefs and Mixologists on Technique, Flavor and Profitable Menus
Live culinary demonstrations at The Culinary Experience featured James Beard Award recipients and Michelin-starred chefs, giving attendees direct access to technique, ingredient sourcing and menu development insights. At The Beverage Room Stage, mixologists and beverage experts led sessions on building profitable drink programs, covering functional beverages, non-alcohol options and strategies for increasing beverage attachment rates.
Food demo with Chef Rick Bayless at the 2025 National Restaurant Association Show
Education and Featured Sessions: Industry Leaders Weigh In on Today’s Pressures
Keynote ‘26, presented by FinTitan, featured a dynamic conversation between award-winning tennis player and entrepreneur Andre Agassi and National Restaurant Association President and CEO, Michelle Korsmo, with remarks drawing on themes of performance, resilience, and leadership.
For the third consecutive year, the Expo + Education badge upgrade offered attendees access to 30 operator-led sessions, exclusive networking, and post-Show on-demand content. Tracks covered culinary insights, operations solutions, technology and marketing strategies, workforce management, and adult beverage trends.
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