A must-read preview of the 2026 National Restaurant Association Show

Be prepared to taste, touch and talk. | Photo courtesy of National Restaurant Association Show 2025

For four days, starting this weekend, the center of the foodservice industry universe will be in Chicago.

The National Restaurant Association Show begins on Saturday at the massive McCormick Place. It is the 105th year of the Show.

This year, more than 53,000 foodservice professionals from 100 countries—including 600 first timers—will be cruising exhibits from more than 2,000 vendors across roughly 700,000 square feet—or about the equivalent of 12 football fields (or eight soccer fields, since the World Cup is coming).

It’s the largest foodservice convention in the Western hemisphere.

And what is unique about this Show is the fact that it offers something for everyone in the industry, from the tiny mom-and-pop operator to the largest of chains, across all segments.

It is an opportunity for restaurant folks to find inspiration, education and solutions for their needs across their business in one (admittedly very, very large) room, whether that means finding the best vegan cheese that can melt well, the most affordable to-go packaging, or the game-changing AI-fueled/automated/robotic piece of equipment or technology that will drive sales/cut costs/boost efficiency.

It will all be there at the Show.

First-timers need to know: 

• Wear comfortable shoes. We are not kidding about this. If there was ever a business occasion for Hokas, this is it.
• Do not attempt to eat and drink everything the first day. Pace yourself. Surf first, then create a plan. One exhibit hall at a time.
• Take breaks. There are water stations throughout the facility to refill (hopefully reusable) bottles. There are more places to sit this year. Wash your hands as often as possible. Carry extra napkins.

Some highlights not to miss:

The keynote speaker on Sunday at 1 p.m. (Grand Ballroom) is Tennis champion Andre Agassi, who will have a fireside chat with National Restaurant Association President and CEO Michelle Korsmo. Agassi is one of the most accomplished tennis players in history, and he is also a partner with famed chef and restaurateur Michael Mina in The Mina Group.

Agassi is also a huge proponent of pickleball, so the Show this year will feature two pickleball courts (and possibly opportunities to win paddles signed by Agassi).

On Monday at 1 p.m. (Grand Ballroom), Technomic Managing Principal Joe Pawlak will be talking about the power of limited-time offers with top executives from Whataburger, Lettuce Entertain You Enterprises and Applebee’s.

Nation’s Restaurant News is hosting the annual MenuMasters Awards gala on Saturday honoring culinary innovators across the industry. And chef and restaurateur Grant Achatz is being inducted into the MenuMasters Hall of Fame. There’s also a wild after party.

The Show also has an after party at the House of Blues on Monday night.

Attendees can plan all of this and more by downloading the Show To Go app, which this year has been enhanced with a new AI assistant named Lina. Ask her anything.

And, of course, Informa’s combined editorial teams of Nation’s Restaurant News and Restaurant Business will be around at Booth 6100 at the entrance to North Hall. Come by and say hello.

Here’s what folks on the NRN/RB editorial team are looking forward to at the Show this year:

Anything but AI

As the tech editor, I have been writing non-stop about AI for over three years now, and I’m tired. I suspect a lot of restaurants feel the same way.

So at the Show this year, I’ll be on the lookout for interesting tech stories that aren’t about AI. 

I hear a couple of big POS companies are muscling in on the drive-thru, for instance, and that a certain third-party delivery company might be developing a POS system. 

Heck, I’ll even write about whatever robots happen to be roaming the floor this year. We’re probably due for an update.

Anything but AI.  

And if it must be AI, it needs to prove that it’s an actual difference-maker for restaurants, and not just a buzzword.

— Joe Guszkowski, senior tech editor, RB

The little secrets of Lakeside

There are always little secrets to be found at the show, particularly at the Lakeside Pavilion, where many of the new exhibitors operate. That’s often where the burgeoning food & beverage trends can be found, as well as relatively obscure global items. The bison grass vodka that I stumbled upon last year is now a staple in my freezer. 

—Bret Thorn, senior food editor, NRN 

Coffee, and then wine

My first order of business when I enter McCormick Place is coffee.

My favorite booth is Royal Cup, because the company has a really good dark roast and it’s all self-serve so you don’t have to wait for an exhibitor to pull an espresso. 

Next stop on my beverage journey is the Italian Wine Pavilion in Lakeside. This is a new exhibitor this year, and I can’t wait to see and taste what they’re sampling. After a few nibbles in Lakeside—which exhibits some of the most innovative food products—I might head back for a few more sips of Italian wine.

—Pat Cobe, senior menu editor, RB

Menu innovation and how the tough survive

I am most looking forward to MenuMasters, which is always my favorite event during the National Restaurant Association Show. Menu innovation is the industry’s engine and it’s meaningful to acknowledge some of the top culinary minds in the business.

I am also excited to talk to a host of operators to understand what they’re looking for, what their challenges are, and what continues to motivate them despite those challenges. This industry isn’t for the faint of heart and I am always inspired whenever I get to talk to those who persist, evolve and thrive, nonetheless.

—Alicia Kelso, executive editor, NRN

Protein, protein and more protein

If last year’s show didn’t convince you that consumers want protein, get prepared to be convinced.

I expect to see protein everywhere: in drinks, in desserts. I wouldn’t be surprised to see high-protein ice.

There will also likely be tons of beverage innovation, not only in terms of ingredients but the way they are served, by robots or other automation, most likely.

But remember that consumers also want fiber (and need it, after all that protein). So don’t forget to look for (and eat) fruits and vegetables.

—Lisa Jennings, executive editor, RB

Learning from those who live it

The best way to learn about what’s going on in the restaurant industry is to go straight to operators themselves. 

That’s why I’m sitting down with leaders from The Granola Bar and Wahlburgers on Monday afternoon for a session titled Thriving through challenges: A discussion with foodservice leaders driving real growth. 

What does an eight-unit emerging modern diner chain have in common with a national celebrity-founded burger joint? More than you’d expect—join us to find out.

—Leigh Anne Zinsmeister, managing editor, NRN

There will be lines

I love the Show, mostly to see how long the Starbucks line gets every morning.

—Jonathan Maze, editor-in-chief, RB

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.