2026 SHOW PREVIEW
PLAN YOUR EXPERIENCE
• Lessons from Top Operators • The Hottest Food & Beverage Trends • Demos & Tastings with All-Star Chefs
• Unique Networking Opportunities • 2,300+ Exhibitors • 150+ Expert Speakers
WELCOME TO THE 2026 NATIONAL RESTAURANT ASSOCIATION SHOW!
https://www.youtube.com/watch?v=dqiUdAKhZJQ
W hether you’re looking to enhance your profit margins, diversify your menu or gain inspiration from the latest trends, the National Restaurant Association Show is your moment. Join us at the 2026 Show taking place May 16-19 at McCormick Place in Chicago and be part of what’s next in foodservice. This is where the entire industry comes together—where big ideas are found, game- changing solutions debut and connections that can define what’s next for your business are made. The Show floor is designed to spark inspiration, fuel innovation and help advance your operations. We invite you to discover cutting-edge technology in the TECH Pavilion, taste emerging flavors in the Global Food Expo and gain insights from innovators, celebrated chefs and master mixologists at The Culinary Experience and The Beverage Room Stage. Every interaction at the Show is an opportunity to uncover new perspectives and collaborate on new ideas. Reconnect with existing partners at the Restaurant Show After Party taking place at Chicago’s iconic House of Blues or meet someone new at a meetup, the connections you make have the power to last well beyond your time at the Show. Finally, be sure to upgrade your badge to access the Expo + Education programming featuring 30 operator-led sessions, exclusive networking and session materials on-demand after the Show concludes. Come ready to dive in, explore something new and catch a few surprises on the Show floor. We can’t wait to welcome you in Chicago this May!!
Lisa Malikow Senior Vice President National Restaurant Association Show
DOWNLOAD THE OFFICIAL SHOW APP!
COVER PHOTO: OSCAR & ASSOCIATES
THE SHOW BY THE NUMBERS
CONTENTS
4
Keynote: Andre Agassi
2,300+ Exhibitors
6
Featured Sessions
10 Learn from the Experts 12 Show Floor Tours
12 Football Fields Of Products
14 The Culinary Experience 16 The Beverage Room Stage 20 Networking 22 Dinner Experiences 24 Education 28 2026 FABI Awards 30 2026 Kitchen Innovation Awards 32 A Look Back: Scenes from the Show
53,000+ Industry Professionals
900+ Product Categories
700K+ Feet to Explore
DON’T MISS THE OFFICIAL 2026 SHOW INSIDER
Nation’s Restaurant News and Restaurant Business will be on the scene at the 2026 National Restaurant Association Show bringing you the top trends and standout innovations, and sitting down with the most innovative foodservice leaders. The official Show Insider is your guide to the most exciting trends in foodservice.
VISIT THE OFFICIAL SHOW INSIDER HUB
SHOW HIGHLIGHTS
KEYNOTE
TENNIS LEGEND ANDRE AGASSI TO GIVE 2026 SHOW KEYNOTE
The athlete, philanthropist and entrepreneur will share lessons on leadership T ennis legend and philan- thropist Andre Agassi will headline the Nation- al Restaurant Association Show keynote discussion on Sunday, May 17, at 1 p.m. at McCormick Place in Chicago. The Show, taking place May 16–19, will feature Agassi in an interview-style conversation about leadership, perseverance, and reinven- tion. As the foodservice industry’s most influential event, the Show annually brings together over 50,000 profession- als from across the globe to discover in- novations, build connections, and drive the industry forward.
“We are thrilled to welcome Andre Agassi, a true global icon, to the National Restaurant Association Show as our keynote speaker,” said Tom Cindric, President of Exhibitions for Informa Connect Foodservice Group. “Success in the foodservice industry requires immense dedication and the courage to reinvent, and Andre’s career is a masterclass in both perseverance and purpose-driven leadership. We are proud to bring his perspective to the Show, offering attendees the chance to learn from a leader who has excelled under pressure and dedicated his life to uplifting others.” Agassi is one of the most celebrated athletes in history. Ranked world No. 1 for 101 weeks, he is an eight-time Grand Slam champion, an Olympic gold medalist, and the first man to win all four singles majors across three different surfaces. Inducted into the International Tennis Hall of Fame in 2011, Agassi also founded the Andre Agassi Charitable Foundation, which has raised over $120 million for at- risk children in southern Nevada and opened the Andre Agassi College Preparatory Academy, a K-12 public
charter school. As the
The National Restaurant Association Show keynote will open with Michelle Korsmo, President and CEO of the National Restaurant Association, delivering a strategic industry outlook based on the Association’s annual research. She will also highlight the Association’s work in supporting industry growth and advancement before sitting down with Agassi for an interview-style Q&A. Their discussion will explore his journey, his dedication to philanthropy, and his vision for empowering the next generation. “Andre Agassi’s story is one of constant evolution, and I’m excited to explore how his journey can inspire our industry to think differently about change and opportunity,” Korsmo said. “Attendees will gain insights that encourage them to think boldly about their own path forward and the role our industry plays in communities across the country.”
foodservice industry continues to adapt to rapid change, Agassi’s perspective on evolving careers and purposeful leadership provides timely lessons that extend beyond sports. Recently named captain of Team World in the Laver Cup, which will compete this September in San Francisco, Agassi remains a visible leader on a global stage. His insights on competitive excellence and humanitarian vision will empower attendees to address challenges and identify new opportunities in their own careers and communities. “I’m excited to join the National Restaurant Association Show and share the perspective I’ve gained from a career built on constant growth and change,” Agassi said. “My goal is to leave attendees with ideas they can carry into their own journeys, no matter what challenges they face.”
4
National Restaurant Association Show Preview
Ad- Sioux Honey Association
SHOW HIGHLIGHTS
Don’t miss thought-provoking educational content throughout the Show. Be inspired and awed by industry icons, celebrated figures and innovative thinkers. Here’s a sneak peek at some of this year’s featured sessions. FEATURED SESSIONS
GET IT WHILE IT’S HOT: DRIVING DEMAND WITH LTOS
Discover secrets to harnessing the power of Limited-Time Offers (LTOs) to transform your business and captivate customers like never before. This must-attend session is designed to give you a competitive edge in today’s fast-paced market. Join us for an electrifying exploration of strategies to identify top-selling LTO trends and seamlessly integrate LTOs into your business model—while keeping costs and execution in focus. You’ll gain actionable insights, including expert tips on planning cycles and real-world success stories that will inspire and empower you. The highlight? A dynamic session featuring Joseph Pawlak, Managing Principal at Technomic, alongside leading independent and chain operators who have mastered the art of LTOs. Hear firsthand how they’ve leveraged these powerful tools to boost sales, engage customers, and stay ahead of the competition. This is your chance to gain exclusive insider knowledge and unlock the full potential of LTOs for your business. Don’t miss out—this session is your ticket to innovation and success!
Monday, May 18 1 p.m.
ARTHUR CARL II VICE PRESIDENT OF CULINARY, IHOP
JOE PAWLAK SESSION MODERATOR, MANAGING PRINCIPAL, TECHNOMIC
DEBBIE STROUD CHIEF EXECUTIVE OFFICER, WHATABURGER
JENNIFER BELL CHIEF MARKETING OFFICER, LETTUCE ENTERTAIN YOU RESTAURANTS
WORKSHOP: AI ESSENTIALS FOR OPERATORS
Monday, May 18 | 9:30 am–12 pm
The current stage of AI in restaurant operations has evolved from experimental to practical implementation, with machine learning and predictive analytics now powering real-world solutions that deliver measurable ROI. This workshop will enable foodservice and restaurant operators to leverage AI to improve productivity by automating routine tasks to free up valuable time to focus on strategic decision- making and customer experience. Learn how AI can take on your data-driven operational tasks, ultimately leading to improved margins, reduced labor costs, and enhanced customer satisfaction through faster service and personalized experiences. Come prepared with your laptop and a curious mindset as we dive into the transformative potential of AI for your business operations.
This workshop is designed for restaurant and foodservice operators with little to no direct AI experience/use in business operations.
This workshop is open to foodservice operators only.
PRESENTERS: AARON ADALJA, ASSOCIATE PROFESSOR OF APPLIED ECONOMICS AND POLICY, CORNELL UNIVERSITY CHRIS K. ANDERSON, PROFESSOR, CORNELL UNIVERSITY
6
National Restaurant Association Show Preview
The real magic isn’t on the menu.
Ad- Square
Softies Burger in Los Angeles / Try the Aji Verde Burger
SHOW HIGHLIGHTS
RISK, REWARD & REVENUE: RESTAURANT CATERING WORKSHOP
Sunday, May 17 | 9:45 am-12:15 pm
Are you leaving money on the table? Catering is a real opportunity to enhance revenue and supplement your current restaurant offerings – but it’s more complicated than you may expect. Do it right and your catering can be stylish and sophisticated. It can be done without your marketing appearing desperate. The addition of off-premise catering can absolutely complement your brand and take it to new financial heights. In this deep dive workshop into the logistics of catered events, you will hear from both restaurant and high-end catering operations on best practices, how to prevent roadblocks, and how best to scale a catering operation inside your organization. Learn from those who have found tremendous success in an industry that serves multiple guests quickly and efficiently under severe time constraints, but leaves them with memories that will last a lifetime.
This workshop is open to foodservice operators only.
Beyond the Restaurant: Mastering Catering Staffing & Logistics Designing a great catering experience is one thing, delivering it flawlessly on a consistent basis takes intention and systems. As catering operations grow, the real challenge becomes execution: getting the right people, in the right roles, at the right time, while maintaining consistency, controlling labor costs, and protecting the guest experience. In this session, CEO Anthony Lambatos of Footers Catering and Social Capital, alongside Director of Operations Jason Sutton, will break down the real-world systems behind successful catering execution. From building the right organizational structure to dialing in staffing models for different event types, they’ll share how to balance full-time and temporary labor, adapt to seasonality, and create an environment where employees actually want to come to work. Attendees will walk away with practical tools for scheduling, training, and retention, along with proven strategies to align staffing decisions with both profitability and elevated guest experiences. Because in catering, the experience you sell is only as strong as the team that delivers it. WORKSHOP SESSIONS
PRESENTERS:
ANTHONY LAMBATOS OWNER, PRESIDENT AT FOOTERS CATERING
JASON SUTTON EXECUTIVE CHEF AND DIRECTOR OF OPERATIONS AT FOOTERS CATERING
PRESENTER:
Special Considerations for Catering: Designing Experiences That Sell, Scale, and Execute Well! Catering today is no longer about food—it’s about creating exceptional hospitality experiences that clients value and are willing to pay for over and over. Yet many operators struggle with unclear service models, weak positioning, and inconsistent revenue across both social (B2C) and corporate (B2B) markets. In this practical session, Roy Porter outlines how to define your difference, align service offerings with profitability, and attract the right clients through both proactive and reactive sales strategies. Attendees will also learn how to simplify operations and reduce waste to improve execution and margins. Several secrets to success will be shared and time will be allocated for plenty of opportunity to ask questions!
ROY PORTER CEO AT ENGAGE-WORKS INC.
8
National Restaurant Association Show Preview
Ad- Brame Brands
SHOW HIGHLIGHTS
Discover innovative solutions, fresh perspectives, and future-forward ideas through operator-led education sessions. Expo + Education features 30 operator-led sessions delivering proven strategies, innovative ideas, and first-hand industry perspectives designed to boost business. Your Expo + Education badge gives you exclusive access to networking opportunities, presentation materials, and on-demand video recordings of all sessions including Show floor programming with culinary and beverage demos. LEARN FROM THE EXPERTS
YOUR EXPO + EDUCATION UPGRADE INCLUDES: Want the complete Show experience? Here’s what the Expo + Education upgrade offers:
• Exhibit hall access
The Expo + Education program is hosted in a distraction-free environment off the Show floor, creating an ideal atmosphere for uninterrupted learning and networking. Sessions are scheduled in 2-hour blocks Saturday through Monday, allowing attendees the perfect balance between attending sessions and exploring the tradeshow floor. • On-demand session recordings & presentation materials • On-floor theaters (including live demos) • Keynote & featured sessions • 30 operator-led sessions covering critical industry topics across six tracks • Exclusive networking with peers and experts
ACCESS SESSIONS FROM A VARIETY OF TRACKS, INCLUDING:
Culinary Insights: Strategic menu innovation, flavor trends, maximizing menu profitability Marketing Matters: Influencer marketing, loyalty and customer retention strategies, and value marketing Operations Solutions: AI and automation, cost control, and supply chain management Technology Strategies: AI best practices, vendor relationships, data strategy, and delivery and drive-thru optimization Workforce Management: Employee retention and engagement, training, and navigating immigration policy.
EXCLUSIVE NETWORKING
Kick off your Show experience with a networking gathering exclusively for attendees with the Expo + Education upgrade. This is your chance to connect with fellow foodservice operators and industry trailblazers in a focused setting – before you even take a seat in a session. Dive into thought-provoking conversations about the biggest challenges and exciting opportunities shaping the restaurant industry today. Whether you’re looking to share insights, spark fresh ideas, or forge meaningful relationships with peers and thought leaders, this is the perfect place to make it happen. Don’t miss out—be part of the conversations that matter and the connections that last.
CLICK HERE TO UPGRADE YOUR BADGE TODAY!
National Restaurant Association Show Preview 10
More Choices. More Growth. Let’s grow together. Contact your Coca-Cola representative, call 1-800-241-COKE , or visit www.coca-colacompany.com .
Ad
SHOW FLOOR TOURS
Experience the best of the National Restaurant Association Show with guided tours of the Show floor, where operators will get a closer look at the latest in food and beverage innovations, tech trends , convenience operations, plus must-see trends. SHOW FLOOR TOURS
See, Touch, Taste Tours
Experience a guided journey through the Show with our exclusive “See, Touch, Taste” exhibitor tours, featuring a variety of categories and products. Each curated tour takes place in one exhibit hall, giving you an up-close look at a variety of products while hearing directly from product experts as they share the impact potential on your operation.
Participants will:
• SEE a variety of exhibitors and products in one hall • TOUCH and test products • TASTE food and beverage products that reflect emerging culinary trends and consumer preferences
These guided tours provide an immersive, hands-on experience that connects you with industry leaders while offering valuable insights to enhance your business. From revolutionary kitchen equipment to smart technology solutions, you’ll discover the innovations shaping the future of foodservice.
PRICE FOR EACH TOUR: $75
NORTH HALL • Saturday, May 16, 11 am • Sunday, May 17, 1 pm • Monday, May 18, 3 pm
SOUTH HALL • Saturday, May 16, 1 pm • Sunday, May 17, 3 pm • Monday, May 18, 11 am
LAKESIDE CENTER • Saturday, May 16, 3 pm • Sunday, May 17, 11 am • Monday, May 18, 1 pm
Explore the latest in foodservice technology at the National Restaurant Association Show! This exclusive tour highlights cutting- edge technology shaping the industry’s future. Experience tech in action, ask questions, and network with peers while gaining valuable insights for your business. Tech Innovations Tour
Sunday, May 17, 10 a.m. | Monday, May 18, 10 a.m.
Convenience Tour
Uncover advancements revolutionizing convenience operations at the National Restaurant Association Show! This exclusive tour highlights key innovations transforming the convenience sector. See solutions at work, engage with industry leaders, and connect with like-minded professionals while gaining insights to enhance your business.
SPOTS ARE LIMITED — RESERVE YOURS TODAY!
Saturday, May 16, 12:30 p.m. | Sunday, May 17, 3 p.m.
National Restaurant Association Show Preview 12
Authentic Greek & Mediterranean Food Solutions For Over 50 Years.
We've blazed the path in Greek and Mediterranean cuisine—bringing classic flavors, trusted expertise, and the consistency our food service and retail customers rely on.
From traditional gyros and falafel to globally inspired proteins, breads, and more, we make authenticity easy to serve.
Ad - Grecian Delight/Kronos Foods
WINNER OF 3 FOOD AND BEVERAGE 2026 AWARDS presented by the National Restaurant Association Restaurant, Hotel-Motel Show.
VISIT US AT BOOTH #4268
MAY 16-19 CHICAGO, IL
PERFECTKEBAB ™ BEEF KEFTA LINKS
CREAMY FETA DIP & GARDEN FETA DIP
Grecian Delight | Kronos | gdkfoods.com | 800-621-4387
Take in bold flavors and culinary innovation at The Tasting Zone at the Culinary Experience. Join us after several cooking demonstrations to sample what renowned chefs create live for attendees. You can also meet your favorite chef after their demo during their book signing. Books are available for purchase at each chef’s signing session, or prior to the signing at the National Restaurant Association Show Bookstore in the Grand Concourse. CONNECT WITH CELEBRATED CHEFS THE CULINARY EXPERIENCE
LEAH COHEN RENOWNED CHEF, OWNER AND TV PERSONALITY
CHRIS COSENTINO CELEBRATED CHEF, AUTHOR, AND PHILANTHROPIST
RICK BAYLESS AWARD-WINNING CHEF, RESTAURATEUR, AUTHOR AND TV PERSONALITY
Saturday, May 16
Saturday, May 16
Sunday, May 17
Culinary Demo | 10:30 a.m.-11:15 a.m. Book Signing | 11:15 a.m.-11:45 a.m.
Culinary Demo | 3:15 p.m.-4 p.m.
Culinary Demo | 10 a.m.-10:45 a.m.
SARAH GRUENEBERG AWARD-WINNING CHEF, TV PERSONALITY AND AUTHOR
MICHAEL MINA CHEF, FOUNDER AND EXECUTIVE CHAIRMAN OF MINA GROUP
LAMAR MOORE CELEBRATED CHEF, OWNER AND TV PERSONALITY
Monday, May 18
Monday, May 18
Tuesday, May 19
Culinary Demo | 3:30 p.m.-4:15 p.m. Demo Tasting | 4:15 p.m.-4:45 p.m.
Culinary Demo | 12 p.m.-12:45 p.m. Book Signing | 12:45 p.m.-1:15 p.m.
Culinary Demo | 11:45 a.m.-12:30 p.m.
BARTON SEAVER CHEF, AUTHOR AND SUSTAINABILITY ADVOCATE
JET TILA CHEF, RESTAURATEUR, AUTHOR AND TV PERSONALITY
ANDREW ZIMMERN CELEBRATED CHEF, TELEVISION HOST AND AWARD-WINNING AUTHOR
Sunday, May 17
Monday, May 18
Sunday, May 17
Culinary Demo | 3:15 p.m.-4 p.m. Book Signing | 4 p.m.-4:40 p.m.
Culinary Demo | 3:15 p.m.-4 p.m. Book Signing | 4 p.m.-4:40 p.m.
Culinary Demo | 2 p.m.-2:45 p.m.
National Restaurant Association Show Preview 14
to the 2026 MenuMasters Award Winners! CONGRATULATIONS
PRESENTED BY:
SPONSORED BY:
CHEF GRANT ACHATZ
CHEF DOUGLAS KEANE
KATSEYE SPECIAL
WHOPPER BY YOU
Ad
CANDACE NELSON
CRAFTED FLATZZ
MAGGIANO’S LITTLE ITALY
POWER EATS MENU
JOIN THE CELEBRATION! Saturday, May 16, 2026 Morgan MFG l Chicago
https://www.youtube.com/watch?v=PSEXup5gUa0
menumastersevent.com
SEE THE MENUMASTERS WINNERS IN ACTION!
THE BEVERAGE ROOM STAGE
Check out this year’s educational content at The Beverage Room Stage, where you’ll learn how to leverage consumer trends and improve profit margins, all aimed at growing your beverage business. Get innovation and insights on profitability, training, functional ingredients, THC beverages, non-alcoholic and low-ABV drink trends, and more. BEVERAGE INNOVATION
Check out these featured sessions on the adult beverage category:
Saturday, May 16 | 11:30 a.m.-12:15 p.m. CRAFTING WINNING DRINK PROMOTIONS DAVID HENKES, SENIOR PRINCIPAL AND HEAD OF STRATEGIC PARTNERSHIPS, TECHNOMIC JULIE HESEMAN, DIRECTOR OF RESEARCH & INSIGHTS, TECHNOMIC Saturday, May 16 | 1 p.m.-1:30 p.m. MISE, MIX & MARGIN: A BAR OPERATOR’S BLUEPRINT FOR REVENUE BRIAN DUFFY, CHEF, CULINARY AND HOSPITALITY CONSULTANT, AND TV PERSONALITY
Saturday, May 16 | 2 p.m.-2:30 p.m. POPPING BOBA – FOR ADULTS TOO!
JUAN GALOTTI, CO-FOUNDER, 5 LEAF CLOVER GOURMET DILLON HOLMES, CO-FOUNDER, 5 LEAF CLOVER GOURMET
Saturday, May 16 | 3:30 p.m.-4 p.m. BEYOND FOOD AND BEVERAGE: TURNING FOOD, DRINKS & EXPERIENCES INTO PROFIT AND COMMUNITY BRADLEY BOLTON, DIRECTOR OF OPERATIONS, STORIES COFFEE COMPANY
National Restaurant Association Show Preview 16
Nov. 10 - 12, 2026 Dallas, TX
House Ad - Future of Beverage (Informa Designed) Sip What’s Next: Trends. Insights. Connections. Future of Beverage is the only event that unites both retailers and foodservice operators under one roof, creating a one- of-a-kind forum to shape the future of the beverage industry together. Join top beverage trend experts and innovators for three days of trends, insights and strategies that drive growth in your beverage programs. Register Now
THE BEVERAGE ROOM STAGE
Sunday, May 17 | 11 a.m.-11:30 a.m. BEVERAGE-FORWARD MENUS: HOW SIPS ARE STEERING
FLAVOR INNOVATION SUZY BADARACCO, PRESIDENT, CULINARY TIDES INC.
Sunday, May 17 | 2 p.m.-2:30 p.m. SLUSH MIXOLOGY: FROZEN COCKTAILS AND COFFEE DRINKS DON SCHNEIDER, DIRECTOR OF STRATEGIC CHANNELS, FREEZING POINT LLC
Monday, May 18 | 10:45 a.m.-11:15 a.m. OFF-FLAVOR BEER WORRIES? WE HAVE SOLUTIONS! JASON PRATT, MASTER CICERONE AND PRESIDENT-OWNER, THE CICERONE CERTIFICATION PROGRAM
Monday, May 18 | 12 p.m.-1:15 p.m. POURING PROFITS WITH WINNING DRAFT STRATEGIES SAM OCHES, EDITORIAL DIRECTOR, INFORMA CONNECT FOODSERVICE
Monday, May 18 | 1:45 p.m.-2:15 p.m. WINNING ADULT BEVERAGE SALES IN 2026 MARCUS MERRITT, RESTAURANT CONSULTANT, OLIVA RESTAURANT GROUP
National Restaurant Association Show Preview 18
Monday, May 18 | 2:45 p.m.-3:15 p.m. HEMP BEVERAGES: THE LEGAL AND REGULATORY LANDSCAPE TODAY AND THE ROAD AHEAD SHAWN HAUER, PARTNER, VICENTE LLP
Monday, May 18 | 3:45 p.m.-4:15 p.m. CRAFT SPIRITS ON THE MENU JEFF CIOLETTI, EDITOR IN CHIEF, CRAFT SPIRITS MAGAZINE
Tuesday, May 19 | 11 a.m.-11:30 a.m. MIX, SIP, PROFIT: THE POWER OF COCKTAIL EXPERIENCES CASEY SEBRING, MIXOLOGIST, HUMMINGBIRD LOUNGE
Tuesday, May 19 | 12 p.m.-12:30 p.m. FLUID MOTION: SMARTER BAR TECHNIQUES AND DESIGN TO IMPROVE EFFICIENCY AND EXECUTION GRAHAM ESSEX, AWARD-WINNING BARTENDER AND MIXOLOGIST, GIBSON’S ITALIA
19
National Restaurant Association Show Preview
NETWORKING
Connect with like-minded professionals and experience Chicago’s best dining and entertainment at a variety of themed receptions and dinners during the show. Here’s a look at this year’s lineup of networking events. EXPAND YOUR NETWORK
RESTAURANT SHOW AFTER PARTY
HOUSE OF BLUES CHICAGO (329 N DEARBORN ST) MONDAY, MAY 18 | 8 P.M.-11 P.M. PRICE: $125 (INCLUDES OPEN BAR & LIVE BAND PERFORMANCE)
Join us for the ultimate foodservice industry party after the National Restaurant Association Show! Network with fellow restaurant operators in a relaxed atmosphere at Chicago’s iconic House of Blues, perfectly situated in the heart of the city near many of the hottest restaurants and bars. Featuring the electrifying performance of Rod Tuffcurls and The Bench Press – the live performance powerhouse that Chicagoans travel all over the city to see. This renowned band is famous for cultivating an unclassifiable experience of joy and entertainment for everyone in attendance. Tickets are available to foodservice operators. Must be 21+ to attend.
Don’t miss celebrating a successful Show with your industry peers and an open bar in this legendary venue. Your Show experience isn’t complete without it!
LEARN MORE
INTERNATIONAL RECEPTION
VISTA BALLROOM (ROOM S406) AT MCCORMICK PLACE SATURDAY, MAY 16 | 5 P.M.-6 P.M. Following Day 1 of the Show, connect with colleagues at the International Reception which brings together key trade executives, exhibiting companies interested in expanding their operations, and people who matter most to your business. All international registrants are welcome!
LEARN MORE
National Restaurant Association Show Preview 20
CELEBRATING THE FUTURE OF FOODSERVICE: A NETWORKING EVENT FOR YOUNG PROFESSIONALS
DISCOVERY THEATER, SOUTH HALL | SUNDAY, MAY 17 | 4-4:30 P.M.
Join your peers for a relaxed networking exchange for young foodservice professionals. Connect with fellow young professionals who share your passion and engage with seasoned industry leaders eager to offer their insights and guidance. Whether you’re seeking career advice, exploring new opportunities, or simply looking to expand your professional circle, this is the perfect opportunity to build connections, share experiences, and celebrate the bright future of young professionals in foodservice!
Although this event is designed for young professionals, we welcome senior professionals who are interested in sharing career insights to attend.
LEARN MORE
SOUTH BUILDING LEVEL 4 FOYER, NEAR ROOM S402 | SATURDAY, MAY 16 | 11:45 A.M.-12:45 P.M. Kick off your Show experience with a networking gathering exclusively for attendees with the Expo + Education upgrade. This is your chance to connect with fellow foodservice operators and industry trailblazers in a focused setting – before you even take a seat in a session. Dive into thought-provoking conversations about the biggest challenges and exciting opportunities shaping the restaurant industry today. Whether you’re looking to share insights, spark fresh ideas, or forge meaningful relationships with peers and thought leaders, this is the perfect place to make it happen. Don’t miss out—be part of the conversations that matter and the connections that last. WELCOME EXPO + EDUCATION ATTENDEES! AN EXCLUSIVE NETWORKING SESSION
MEETUPS Meetups provide a dedicated space for operator attendees to connect face-to-face while on the show floor. These facilitated sessions are designed to foster idea-sharing and discussions about challenges and opportunities specific to a profession or topic.
TIMES AND LOCATIONS VARY
• Meetup for Franchisors and Those Interested in Franchising • New Attendees Meetup / Quick Tips for Navigating the Show • Operator Meetup: How To Win the Guest Without Killing Margin (presented by SpotOn) • Sustainability Meetup • Women in Retail Meetup
LEARN MORE
21
National Restaurant Association Show Preview
NETWORKING
DINNER EXPERIENCES
Chicago Steakhouse Icon at Hawksmoor
Step into Hawksmoor, a renowned UK steakhouse that brought its celebrated dining experience to Chicago in 2024. Nestled in the historic LaSalle Powerhouse—built in 1886 and formerly home to Michael Jordan’s restaurant— Hawksmoor combines timeless elegance with a dedication to sustainability. The night will kick off with exclusive commentary from the Executive Chef before indulging in all-natural beef from ethically reared cattle, sustainably sourced seafood, fresh local produce and artisanal cheeses. Enjoy a dining experience where rich history meets responsible sourcing and exceptional flavors.
LOCATION: HAWKSMOOR (500 N LA SALLE DR)
DATE/TIME: SUNDAY, MAY 17TH AT 7 P.M. TO 10 P.M.
TICKET PRICE: $300 ( LIMITED TICKETS AVAILABLE )
INCLUDES: CUSTOM THREE-COURSE MENU WITH 3 DRINKS
Modern Japanese Cuisine and the Art of Maki Making at Momotaro
Located in the vibrant Fulton Market District and designed by world-renowned restaurant and experience designers, AvroKO, sit down for an unforgettable meal of modern Japanese and handcrafted cocktails at Momotaro. Recently named Restaurant of the Year in both Chicago Magazine and Chicago Social and listed as one of Michelin’s Best Japanese Restaurants in Chicago, Momotaro focuses on tightly executed cuisine and highly personal service and excels in authentic sushi and robata plates. This dining experience will also include an exclusive maki making demo and tasting from Momotaro’s Head Sushi Chef.
LOCATION: MOMOTARO (820 W LAKE ST)
DATE/TIME: SUNDAY, MAY 17TH AT 7 P.M. TO 10 P.M.
TICKET PRICE: $300 ( LIMITED TICKETS AVAILABLE )
INCLUDES: CUSTOM FOUR-COURSE MENU WITH 2 DRINKS
“From Scratch” Italian with Top Chef Fabio Viviani at Mosaic Best known for his participation in Bravo’s Top Chef seasons 5 and 8 - earning the “Fan Favorite” title as well as winning Food Network’s Cutthroat Kitchen: All-Star Tournament – Chef Fabio Viviani’s on-screen appearances and off-screen successes have propelled him to become one of the most influential culinary and hospitality names in the country. At this exclusive dining experience, hear from Chef Fabio and taste the made-from-scratch, upscale Italian menu of his Chicago staple, Sienna Tavern. Just steps from the Chicago River, join Chef Fabio at the recently opened event space, Mosaic. With subtle nods to speakeasy design that lend a sense of intimacy and intrigue, this new space from DineAmic Hospitality (who Chef Fabio began teaming up with in 2013) offers guests a hidden gem tucked away from the downtown energy.
LOCATION: MOSAIC (355 N CLARK ST)
DATE/TIME: SUNDAY, MAY 17TH AT 7 P.M. TO 10 P.M.
TICKET PRICE: $300 ( LIMITED TICKETS AVAILABLE )
INCLUDES: CUSTOM THREE-COURSE MENU WITH 3 DRINKS
WHO CAN ATTEND AND ACCOMMODATIONS: • All guests must be 21+ • Show attendees can purchase a max of 2 tickets. Guest is not required to be a Show attendee. • We will do our best to accommodate dietary restrictions and allergies. Please reach out to Kathy Yuen at kathy.yuen@informa.com for dietary requests and ADA needs.
LEARN MORE
National Restaurant Association Show Preview 22
2026 Restaurant Show Insider
Your guide to the foodservice industry's biggest moments
Nation’s Restaurant News and Restaurant Business will be on the scene at the National Restaurant Association Show bringing you the biggest news, emerging trends, and insights from the most innovative industry leaders. The official Show Insider site is your guide to the most exciting trends in foodservice.
Visit the official Show Insider
MAY 16-19 2026 McCormick Place Chicago, IL
EDUCATION
Visit the Discovery Theater and Innovation Theater for 40+ expert-led sessions on real-world strategies to help you navigate today’s challenges and boost your bottom line. Here are some of the most anticipated sessions on the agenda. INNOVATION IN ACTION
STOP LEAVING MONEY ON THE TABLE: THE GAMING OPPORTUNITY
Hear directly from Illinois bar and restaurant owners who incorporated video gaming into their establishment—and now consider it a key revenue driver. In this candid panel, operators discuss their initial concerns, what surprised them most, and how partnering with our terminal operation company helped them add gaming with confidence. Attendees will gain firsthand insight into day-to-day operations, customer reactions, and the real financial impact of gaming.
Saturday, May 16 1 p.m.-1:30 p.m.
JIM PELLUM ASSISTANT GENERAL COUNSEL, VICE PRESIDENT OF REGULATORY AFFAIRS AT ACCEL ENTERTAINMENT
SCOTT WEINER CO-OWNER AT THE FIFTY/50 GROUP
KEVIN JAGLOWSKI DIRECTOR OF CORPORATE SALES AT ACCEL ENTERTAINMENT
BRENDAN FITZHARRIS OWNER AT FITZ’S PUB, INC.
THE FUTURE OF SEARCH & RESTAURANTS ON GOOGLE
Saturday, May 16 2 p.m.-2:30 p.m.
LISA LANDSMAN HEAD OF INDUSTRY ENGAGEMENT & SMB SUCCESS AT GOOGLE
As AI reshapes how hungry diners discover their next meal, a highly optimized online presence is the difference between an empty table and a waitlist. This session strips away the technical jargon to reveal exactly how emerging search behaviors impact local restaurants. You will discover practical, everyday strategies to enhance your Google Business Profile, ensuring your restaurant stands out when it matters most. Walk away with the actionable tools needed to turn online searches into real-world foot traffic and loyal guests.
Discover how modern kitchen equipment is evolving to meet the demands of today’s food service operations. Join us for an engaging Q&A discussion with industry experts who will share practical insights, real-world examples, and actionable strategies to help you make informed equipment decisions that drive performance, profitability, and environmental responsibility. THE FUTURE OF KITCHEN EQUIPMENT: SMART TECHNOLOGY, ROI, AND SUSTAINABILITY
Saturday, May 16 | 3 p.m.-3:30 p.m.
CHRISTINE GUYOTT, FCSI, RDN EXECUTIVE PRINCIPAL/PARTNER AT RIPPE ASSOCIATES
JUAN MARTINEZ, PHD, FCSI PRINCIPAL AT PROFITALITY LABOR GURU
RICHARD EISENBARTH, FCSI PRESIDENT, EMERITUS, CINI-LITTLE INTERNATIONAL
National Restaurant Association Show Preview 24
APP-FREE LOYALTY: LESSONS FROM PORTILLO’S WINNING GUEST ENGAGEMENT AND RETENTION STRATEGY
Sunday, May 17 | 10:30 a.m.-11 a.m.
In this session we will explore how to move beyond a cookie-cutter app strategy and adopt a richer, modern, multi-channel loyalty approach that drives repeat visits, increased foot traffic, and stronger multi-channel engagement. Discover real-world examples of how Rich Communication Services is transforming mobile messaging through immersive, interactive experiences that elevate loyalty programs far beyond traditional text messaging.
JOHN JOHNSON VP, REVENUE & SUCCESS AT VIBES
DINO NORTHWAY SENIOR DIRECTOR OF OFF-PREMISE AND GUEST SERVICES AT PORTILLO’S
Join this dynamic panel discussion featuring top executives and industry experts as they share the pivotal lessons, challenges, and opportunities that defined their journeys to success. Tailored for those in the early stages of their careers, this session delivers actionable insights, expert advice, and proven strategies to help you confidently navigate the industry. Don’t miss this chance to learn from the best, gain fresh perspectives, and find inspiration to fuel your own career growth! LESSONS FROM THE TOP: FOODSERVICE INDUSTRY LEADERS SHARE THEIR PATH TO SUCCESS
Sunday, May 17 | 3:30 p.m.-4 p.m.
ALEX MINTON SR. ASSOCIATE MANAGER, DIGITAL STRATEGY & INNOVATION AT TACO BELL
AISHA JEFFERSON CORPORATE COMMUNICATIONS MANAGER AT QUIKTRIP CORPORATION
BECKY BOYD SENIOR DIRECTOR, PRODUCT MARKETING & INNOVATION, AT BLOOMIN’ BRANDS
DATA THAT LEADS: TURNING RESTAURANT SIGNALS INTO DAILY DECISIONS
MARC COHEN SOLUTIONS ARCHITECT AT RESTARANT365 JACLYN NESEMANN BUSINESS INTELLIGENCE SENIOR MANAGER AT BLACK ROCK COFFEE BAR
Growth creates complexity, and even the best operators can end up buried in spreadsheets and siloed reports. Hear how fast-growing Black Rock Coffee Bar now uses weekly, unified data—inventory, waste, product mix, and actual-versus-theoretical performance—to surface the few signals that matter most for cost of goods, labor, and guest experience. The conversation will explore how “plain language” dashboards, real-time insights, and simple weekly routines align store teams, reduce administrative noise, and create space for leaders to focus on coaching, culture, and hospitality. It’s a practical look at how data, process, and AI together can truly power restaurant profitability at scale.
Monday, May 18 | 3 p.m.- 3:30 p.m.
National Restaurant Association Show Preview 25
EDUCATION
Operational visibility has long been framed as the endpoint of digital transformation in restaurants. Yet visibility alone does not alter outcomes; execution does. Real-time operations execution management shifts the focus from observation to coordinated action, aligning labor deployment, task adherence, food safety culture, and quality standards with measurable financial performance. By synchronizing frontline behaviors with dynamic demand signals, restaurants reduce friction, minimize waste, and protect throughput during peak periods. This connected approach strengthens service consistency and converts operational precision into sustainable revenue growth with enhanced quality of output. BEYOND VISIBILITY: DRIVING REVENUE THROUGH REAL-TIME OPERATIONS EXECUTION
Sunday, May 17 3:00 p.m. - 3:30 p.m.
JOHN PAUL THOMAS VICE PRESIDENT OF OPERATIONS SERVICES AT HONEYGROW
GUY YEHIAV PRESIDENT AT SMARTSENSE BY DIGI
KNALA KEITH OPERATIONS SUPPORT MANAGER AT DEL TACO
JERRY JUNEAU DIRECTOR OF CLASSROOM TRAINING & CULTURE AT CAFE RIO MEXICAN GRILL
HOW TECHNOLOGY IS SOLVING TODAY’S RESTAURANT LABOR CHALLENGES
As the industry’s employee pool remains tight and wages continue to rise, restaurant operators are rethinking how they staff, schedule, train, and retain their teams. This panel, moderated by Dr. Chad Moutray, the National Restaurant Association’s Chief Economist and Senior Vice President of Research & Knowledge, brings together technology leaders and restaurant operators to explore how emerging solutions are transforming workforce management and unlocking new efficiencies across the industry. Learn how tools such as AI-powered scheduling, automated hiring platforms, digital training programs, handheld ordering, and smart kitchen systems help restaurants do more with leaner teams—without compromising guest experience or profitability. Panelists will share examples of how they’ve integrated technology to reduce turnover, streamline onboarding, improve scheduling accuracy, and free up staff to focus on hospitality. Operators at every stage of their technology journey will leave with practical guidance and clear steps on how to build a more efficient and future-ready workforce model.
Sunday, May 17 | 4 p.m. - 4:30 p.m.
CHAD MOUTRAY SENIOR VICE PRESIDENT, INDUSTRY RESEARCH & KNOWLEDGE, AND CHIEF ECONOMIST AT NATIONAL RESTAURANT ASSOCIATION
DAMIAN HANFT VICE PRESIDENT, PEOPLE & ENTERPRISE OPERATIONS AT TACO JOHN’S INTERNATIONAL
AMBER DUNLAP DIRECTOR OF HUMAN RESOURCES AT SLATEBRIDGE RESTAURANT GROUP
EXPLORE THE FULL AGENDA FOR BOTH TRACKS
DISCOVERY THEATER SOUTH HALL - BOOTH 2693
INNOVATION THEATER NORTH HALL - BOOTH 5577
LEARN MORE
LEARN MORE
National Restaurant Association Show Preview 26
CELEBRATING INNOVATION
Now celebrating their 15th anniversary, the FABI Awards at the National Restaurant Association Show honor the most innovative food and beverage offerings that strengthen the future of the foodservice industry. This year’s recognized entries showcase the ingenuity needed to keep restaurant menus fresh and competitive as consumer demands continue to shift, and they highlight bold flavors, healthful and functional ingredients, versatile formats, and much more. Think you would have picked the same FABI Favorites as our panel of nine judges? Learn more and decide for yourself at the “Cooking Up Menu Magic” live demo on Monday at 10 a.m. at The Culinary Experience Stage. The judges will also host three separate tasting sessions at The Tasting Zone: Saturday from 1-2:30 p.m., Sunday from 1:15-2:45 p.m., and Monday from 10:45-11:45 a.m. 2026 FABI Awards MEET THE HONOREES:
DAIYA FOODS INC. DAIRY-FREE SINGLE-SERVE CREAM CHEESE
EGGLIFE FOODS INC. ORIGINAL EGGLIFE EGG WHITE WRAPS
EPICUREAN BUTTER ELOTE BUTTER
GRECIAN DELIGHT KRONOS PERFECT KEBABS HALAL BEEF KEFTA LINKS
KLIMON CHURRO CHATA DAIRY-FREE ICE CREAM SANDWICH
OVERSEAS FOOD TRADING MINI WAFFLE
ROLAND FOODS MAPLE GRANULES
SABATINO TRUFFLES CALABRIAN TRUFFLE CRUNCH
TRACTOR BEVERAGE CO. CITRUS GINGER ORGANIC CRAFT HAYMAKER
BRIDOR USA TIRAMISU CHEESECAKE-STYLE DANISH
THE PERFECT PUREE OF NAPA VALLEY PLUM GOCHU SYRUP
AJINOMOTO FOODS NORTH AMERICA FRED’S SALT & VINEGAR CHEESE CURDS
National Restaurant Association Show Preview 28
GOURMET CULINARY PARTNERS BANG BANG SHRIMP
CHUNK FOODS MOROCCAN SPICE CUBES
EMMI ROTH ROTH SHREDDED 3 CHILE PEPPER GOUDA
GORDIAN HIBISCUS FLOWER BEVERAGE CONCENTRATE
GOURMET CULINARY PARTNERS DUBAI CHOCOLATE PHYLLO TRIANGLE
GRECIAN DELIGHT KRONOS CREAMY FETA DIP
GRECIAN DELIGHT KRONOS GARDEN FETA DIP
J&J SNACK FOODS CORP. IHOLA CHURROS BIRTHDAY CAKE FILLED CHURRO BITES
QUERENDONA BEETROOT HABANERO SAUCE
ROLAND FOODS GARLIC CONFIT
ROLAND FOODS GLUTEN-FREE CRISPY GARLIC CHIPS
JUICYBITE SMOKED DUCK BREAST
SUNNY SKY PRODUCTS TROPICS SOFT SERVE & ICE CREAM MIX
TRACTOR BEVERAGE CO. APRICOT PEACH ORGANIC CRAFT HAYMAKER
TRACTOR BEVERAGE CO. DRAGONBERRY ORGANIC CRAFT HAYMAKER
TRACTOR BEVERAGE CO. PASSIONMANGO ORGANIC CRAFT HAYMAKER
VISIT THE TASTING ZONE AT THE CULINARY EXPERIENCE FOR A CHANCE TO SAMPLE THE FABI AWARD WINNING PRODUCTS.
National Restaurant Association Show Preview 29
CELEBRATING INNOVATION
The Kitchen Innovation (KI) Awards are a mainstay of the National Restaurant Association Show, and this year’s honorees have been selected for their leadership in enhancing kitchen efficiency, safety, sustainability, and profitability. Judged by a panel of third-party experts, the featured products in this year’s program span the industry’s established and emerging technology and equipment categories, including automation, IoT-connected appliances, energy-efficient equipment, robotics, and more. Be sure to visit the Kitchen Innovations Showroom throughout the Show for live demonstrations of this year’s recognized solutions. 2026 Kitchen Innovation Awards MEET THE HONOREES:
AQUA-PURE 3M SCALEGARD HIGH-FLUX REVERSE OSMOSIS SYSTEM
BDGR LLC SP GENIX BIO-DEGRADEABLE DEGREASER
BLENDTEC ULTRA JAR
CNSRV INC. DC:02 FOOD DEFROSTER & CHILLER
ECOLAB PEST INTELLIGENCE POWERED BY ECOLAB3D
ELECTROLUX PROFESSIONAL INC. RANDELL HCI DROP-IN COMBINATION WELL
HATCO CORPORATION 6-BURNER PROGRAMMABLE INDUCTION RANGE
HOBART FT2000 FLIGHT-TYPE DISHMACHINE
HOSHIZAKI PIZZA PREP TABLE W/ REFRIGERATED CATCH PANS
National Restaurant Association Show Preview 30
INSTAFARM COMMERCIAL GROWING UNIT
IMPERIAL MFG PRO SERIES ELECTRIC WAFER PLATE RANGE
JBT MAREL FRESH’N SQUEEZE 1800 CITRUS JUICER
MEIKO USA INC. M-IQ CUP FLIGHT-TYPE DISHMACHINE
MARCO BEVERAGE SYSTEMS SYPP
NEXT ROBOT INC. AL DENTE AI-POWERED COOKING SYSTEM
REPLENISH GENESIS COUNTERTOP BLENDER
SOUTHBEND STEAM SHELL GRIDDLE
SPRING USA POWERLUXE BATTERY POWERED BUFFET EQUIPMENT
CLICK HERE TO LEARN MORE.
WEST STAR INDUSTRIES TRI-TEMP PIZZA PREP TABLE
WARING COMMERCIAL PRODUCTS PLANIT POD FERMENTATION CHAMBER
31
National Restaurant Association Show Preview
A LOOK BACK
SCENES FROM THE 2025 SHOW
National Restaurant Association Show Preview 32
PHOTO CREDIT: OSCAR & ASSOCIATES
National Restaurant Association Show Preview 33
A LOOK BACK
National Restaurant Association Show Preview 34
PHOTO CREDIT: OSCAR & ASSOCIATES
National Restaurant Association Show Preview 35
HIT THE FLOOR... BEFORE YOU
Secure the Bag with the Know Before You Go Guide Locations, schedules, exhibitor lists and can't-miss moments. Everything you need to navigate four delicious days at the Show, all in one spot.
Know Before You Go
For the best Show experience, download the official mobile app
#2026RestaurantShow
Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36Powered by FlippingBook