CHICAGO — The National Restaurant Association Restaurant, Hotel-Motel Show was recently held at McCormick Place in Chicago from May 17 to 20. The event drew tens of thousands of professionals from every facet of the foodservice-and-hospitality sector to explore a marketplace spanning more than 700,000 sq. ft. of exhibit space. More than 2,200 exhibitors, including more than 800 debuting companies, showcased innovative equipment, technology, ingredients and a full spectrum of solutions for restaurant, foodservice and hospitality operations.
For more than a century, the show has united the foodservice industry — from independent operators and global chains to chefs, suppliers, and innovators — to explore emerging trends, sample new products, and influence the industry’s future. As the sector navigates ongoing shifts like economic pressures, evolving consumer preferences, and the need for technology integration, the show provided a vital platform to identify actionable strategies, source advanced products, and build strategic partnerships.
“The show stands as the central gathering place for our industry, where creativity, ingenuity, and opportunity converge,” said Tom Cindric, president of exhibitions for Informa Connect Foodservice Group. “The true value of the 2025 show lies in its power to spark fresh thinking and present a full range of solutions, encompassing everything from emerging technologies to novel culinary concepts, that equip foodservice professionals to not just respond to current conditions, but to proactively shape what’s next for their businesses and the industry. There’s simply no better place to experience the energy and evolution of foodservice.”
Complementing the main show floor, six speciality pavilions offered focused discovery. These included A Taste of the States, The Beverage Room, Global Food Expo, the Organic & Natural Pavilion, the Tech Pavilion, and the Emerging Brands Pavilion.
The show keynote featured a conversation with chef, author and TV host Carla Hall. She shared her inspiring journey from accountant to renowned chef and TV personality.
The Lessons from the Winners session brought industry experts together to share how they’re tackling significant topics such as sustainability, menu innovation and elevating the guest experience.
Additionally, the Food and Beverage (FABI) Awards spotlighted the year’s most innovative and forward-thinking flavours that are driving trends and satisfying evolving consumer demands. This year, 39 recipients were selected for their impact on creativity, menu expansion and operational versatility, with 10 of these products distinguished as FABI Favourites.
The Kitchen Innovations (KI) Awards honoured 24 equipment solutions that advance automation, efficiency, safety and sustainability.
For the second year, Expo + Education badge holders gained access to more than 45 operator-led sessions, as well as new expert exchange and networking opportunities. Educational content covered a variety of topics, including Culinary Insights, Operations Solutions, Marketing Matters, Technology Strategies, Trends in Adult Beverage and Workforce Management.
