More than 55,000 foodservice professionals from 112 countries gathered at McCormick Place in Chicago (USA) from May 16-19 for the National Restaurant Association Show. Overall attendance increased by nearly 4% compared to 2015, with growth across all segments.

“The conversations on the show floor this year were serious and specific given the heightened challenges the industry is facing. Operators weren’t just browsing; they came with real business challenges and evaluated solutions in real time. That is exactly what this show is built for,” said Tom Cindric, president of exhibitions for Informa Connect Foodservice Group.

An Exhibition Space Focused on Real Business Solutions

Approximately 2,300 exhibitors were present in 720,000 square feet of exhibit space, showcasing the latest in food, beverages, equipment, and technology across more than 900 product categories.

From AI-powered kitchen equipment to customer ordering technology and customer service solutions, companies showcased systems for real-time cost tracking and financial performance, customer flow forecasting, reduction of repetitive tasks, and improvement of the customer experience from walk-in to checkout.

The show also reflected how operators are rethinking customer relationships. With 37% of American diners eating out less frequently than a year ago, restaurants are competing not only with each other but also with supermarkets, convenience stores, and any other option that captures discretionary food spending. The products and systems presented at the show directly addressed this reality, designed to increase repeat visits and give operators better visibility into what works and what doesn’t in their menus and service models.

Culinary and Beverage Programming

The Culinary Experience offered live culinary demonstrations featuring James Beard Award winners and Michelin-starred chefs, giving attendees direct access to techniques, ingredient selection insights, and menu development strategies.

In The Beverage Room, mixologists and beverage experts led sessions on creating profitable beverage programs, covering functional drinks, non-alcoholic options, and strategies for increasing beverage consumption.