As a seasoned observer of culinary and hospitality trends, my calendar is always marked for key industry events like the Sweets & Snacks Expo and, undeniably, the National Restaurant Association Show. Following my recent insights from the confectionery world, shared here, it’s time to delve into the vibrant world of foodservice. The 2025 National Restaurant Association Show, held at Chicago’s iconic McCormick Place, was an extraordinary deep dive into the latest innovations, emerging technologies, and critical discussions shaping the future of dining. This event consistently stands out as the premier gathering for anyone passionate about the restaurant industry, offering unparalleled opportunities for learning, networking, and discovery. For a glimpse into the evolution of these pivotal moments, you’re welcome to explore my reviews from previous years: 2024, 2023, 2019 (Centennial Edition), 2017, and 2016.
The 2025 National Restaurant Association Show proved to be an expansive and impactful event, drawing together an impressive congregation of over 53,000 foodservice professionals. Spanning a vast 710,000 square feet of meticulously organized exhibit space, the show was a comprehensive showcase of global culinary artistry and technological advancement. This year’s edition distinguished itself with:
- An extensive lineup of over 2,300 exhibiting companies, presenting a diverse array of products and services.
- A significant influx of new talent, with more than 800 first-time exhibitors bringing fresh perspectives and innovative solutions.
- A truly international presence, featuring representation from 110 countries worldwide, highlighting the global nature of the foodservice industry.
- A broad spectrum of over 900 product categories, encompassing everything from essential kitchen equipment and cutting-edge restaurant technology to the latest trending food and beverage items.
- The active participation of over 940 exporting companies, eager to connect with international markets.
- A substantial contingent of 600+ international exhibitors hailing from 44 countries, offering attendees a unique global perspective on sourcing opportunities and innovation.
Food demo with Chef Rick Bayless at the 2025 National Restaurant Association Show
Kicking off the event, members of the media were invited to an exclusive breakfast featuring an expert panel discussion that set the tone for the entire show. The panelists delivered a candid assessment of the current challenging environment within the foodservice sector, noting persistent low consumer confidence and reduced foot traffic in traditional dining settings. They underscored the critical need for businesses to vigilantly monitor fluctuating prices and to continually seek ways to enhance operational efficiency across all levels. However, the discussion wasn’t solely focused on challenges; experts also highlighted significant silver linings and opportunities for growth. These included a sustained and growing consumer preference for locally sourced ingredients, an expansion in wellness-oriented menu offerings catering to health-conscious diners, and the exciting potential for increased customization, particularly in the booming beverage segment, which promises to be a key driver of future revenue. The emphasis on adaptability and innovation provided a crucial roadmap for navigating the complexities of the modern restaurant landscape.
A significant portion of the panel discussion centered on the burgeoning growth in off-premise dining, fueled by the rising popularity of drive-throughs, convenient pick-up orders, and sophisticated catering services. Speakers stressed the imperative for restaurants to strategically balance their dine-in operations with these evolving takeout and delivery models to maximize profitability and customer satisfaction. Artificial Intelligence (AI) emerged as a central theme, framed within the broader context of data application and technological expansion. The conversation explored how to effectively harness AI to create more consumer-friendly and approachable technological solutions, streamlining operations and enhancing the customer experience. Beyond technology, practical business strategies were explored, such as how to achieve profitability through the implementation of small, impactful changes, how to effectively capitalize on daily specials, and, crucially, how to cultivate and maintain an efficient yet happy and engaged restaurant workforce. These insightful discussions offered attendees a comprehensive overview of the multifaceted challenges and abundant opportunities awaiting them as the Show officially opened its doors.
Key Industry Trends Dominating the 2025 Show
The 2025 National Restaurant Association Show was a beacon for identifying the most compelling trends poised to redefine the foodservice industry. Walking the bustling exhibit halls, four overarching themes consistently emerged, showcasing innovative products and solutions designed to meet evolving consumer demands and operational challenges. These trends not only reflect current preferences but also hint at the direction of future culinary and business strategies.
1) Health-Focused Functionality: Nourishing Body and Mind
Consumers are increasingly seeking out foods that offer more than just flavor; they demand functional benefits that support overall wellness. This trend was evident in a wide array of products promoting health, vitality, and mindful eating. From ingredients packed with antioxidants to plant-based alternatives offering sustainable nutrition, the focus was on wholesome, beneficial offerings that don’t compromise on taste. Products prominently featuring this trend on the Show floor included innovative options like:
Les Vergers Boiron Frozen Kumquat Purée: A versatile ingredient celebrated for its vibrant citrus notes and rich nutritional profile, perfect for adding a healthy, exotic twist to desserts, beverages, and savory dishes.
Poshi Marinated Quartered Artichoke Packs: Offering a delicious and convenient way to incorporate nutrient-dense vegetables into diets, these snack packs cater to the grab-and-go health movement.
And MyForest Foods MyBacon: A groundbreaking plant-based bacon alternative that delivers on flavor and texture, appealing to the growing demand for sustainable and ethical food choices without compromising the indulgent experience.
2) Experiential Food & Beverage: Crafting Unforgettable Moments
Dining has evolved beyond mere sustenance; it’s about creating memorable experiences. This trend highlights products that engage multiple senses, offering unique textures, unexpected flavor combinations, and interactive elements that elevate the ordinary into the extraordinary. From innovative ingredients that transform dishes to beverages that tell a story, these offerings aim to captivate and delight diners, encouraging exploration and shared enjoyment. Leading the way in this category were:
Epicurean Butter A1 Steakhouse Butter: Infusing a familiar favorite with a gourmet twist, this butter elevates steak and other savory dishes, adding depth and a touch of luxury.
Mochi Love Crème Clouds: These delightful treats offer a unique textural experience, combining the chewiness of mochi with light, creamy fillings, providing an exciting dessert adventure.
And Kültee Kaviar: A truly innovative product that introduces an exciting burst of flavor and texture to beverages and desserts, transforming them into interactive, playful creations.
3) Convenience & Customization: Tailoring to Every Taste
In today’s fast-paced world, convenience is paramount, but not at the expense of personalization. This trend highlights solutions that allow consumers and chefs to quickly assemble or modify dishes and drinks to their exact specifications. From versatile sauces that simplify meal prep to artisanal syrups for bespoke beverages, the emphasis is on ease of use combined with the ability to create unique, tailored experiences. Products showcasing this dual benefit included:
Seoulfully! Sauce Smoky Sauce: A flavorful, ready-to-use sauce that offers endless possibilities for customizing dishes, from marinades to dipping sauces, bringing authentic flavors with minimal effort.
And Crafted Cocktails Brown Sugar Simple Syrup: An essential mixer for creating personalized cocktails and mocktails, offering a rich, nuanced sweetness that allows for bespoke beverage creations.
4) Cost-Effective Ingredients & Local Sourcing: Smart Choices for Sustainable Success
Amidst economic pressures and a growing awareness of environmental impact, restaurants are increasingly seeking ingredients that are both budget-friendly and sustainably sourced. This trend emphasizes the importance of utilizing local produce to support regional economies and reduce carbon footprints, alongside identifying versatile, high-quality ingredients that offer excellent value. It’s about smart sourcing that benefits both the bottom line and the planet. Examples of products embodying this crucial trend were:
Roland Sofrito with Aji Amarillo: A flavorful base that offers significant cost savings through its versatility and ability to impart complex flavors to a wide range of dishes, reducing the need for multiple ingredients.
And The Ambriola Company Locatelli Crema Cacio E Pepe: A high-quality, authentic Italian cheese product that, despite its premium nature, offers cost-effectiveness through its intense flavor profile, meaning a little goes a long way in elevating numerous dishes.
Fresh Discoveries and Innovations: A Glimpse into Tomorrow’s Kitchen
One of the most exhilarating aspects of the National Restaurant Association Show is the unparalleled opportunity to explore the vast exhibition floors, forge new connections, and re-engage with beloved companies. Of course, the chance to sample an incredible array of delicious new products firsthand is always a highlight! This year’s Show was particularly rich in personal discoveries, introducing me to groundbreaking businesses and reconnecting me with familiar faces, all while offering innovative tastes and visionary technologies.
I was especially thrilled to learn more about Bindi North America, a leading purveyor of exquisite Italian dessert and pastry brands. Their portfolio boasts culinary gems such as Sammontana, known for its premium ice creams; Tre Marie, offering traditional Italian baked goods; Forno d’Asolo, celebrated for its artisanal pastries; and Gelpat, delivering high-quality frozen desserts. Bindi’s commitment to authentic Italian taste and quality makes them a standout in the dessert market.
Another profound experience was meeting the dedicated team behind Tidewater Grain Co. Their passion for cultivating heirloom rice varieties in North Carolina is truly inspiring. They shared the captivating story of their sustainable farming practices and how they are preserving ancient grains, bringing unique flavors and textures to the modern table.
My sweet tooth was more than satisfied by the exquisite artisan chocolates from Mae Fine Foods. Their creations were not only delicious but also carried a compelling personal story of dedication and craftsmanship that deeply resonated with me, transforming each bite into a meaningful experience.
As a devoted fan of mochi, I eagerly stopped by the Mochi Foods booth. It was a fantastic opportunity to experience their diverse range of mochi-based mixes, perfect for crafting everything from chewy mochi donuts and waffles to fluffy pancakes and even unique corn dogs. Their innovation is making mochi more accessible and versatile in foodservice applications.
One of the most exciting trends I encountered was the emergence of kelp as a culinary superstar. This renewable, zero-input superfood sea vegetable not only purifies the ocean but is also renowned as one of the most nutrient-dense foods on the planet. Sampling North Coast Seafoods’ FABI award-winning kelp “meat”balls, made with USA-grown kelp, was an unforgettable moment. These innovative “meat”balls are proudly free from gluten, dairy, food dyes, and artificial coloring, crafted from kelp sustainably harvested by New England farmers in the region’s pristine, cold waters. The flavor was remarkably wholesome and fresh, while the texture was delightfully soft and melted in the mouth. These are an absolute must-try for anyone exploring sustainable and healthy food options.
Another truly exciting discovery was at the Kültee Kaviar booth, where I experienced their whimsical, delicious, and premium popping boba. These were specifically highlighted during the media breakfast as having the potential to revolutionize the beverage customization landscape, which one panelist aptly described as “the battleground for innovation.” Kültee Kaviar balls are bursting with natural flavor, feature an ultra-thin skin (ensuring no gummy texture!), and are proudly made locally in Plymouth, Indiana. With a selection of both sweet and savory profiles—and the flexibility to create custom flavors for branding or seasonal campaigns—Kültee Kaviar balls unlock a world of creative possibilities across beverages, sophisticated plated desserts, intricate tasting menus, and even upscale savory dishes. The delicious, imaginative opportunities they present are genuinely boundless!
In the realm of visionary technology, it was fascinating to witness AUTEC’s sushi robots in action. The company marked 25 years of innovation by unveiling two exclusive, limited-edition sushi robots and announcing a groundbreaking partnership with the world-renowned sushi master, Chef Takashi Saito. This collaboration highlights the perfect synergy between precision engineering and culinary artistry, promising to elevate efficiency and consistency in sushi preparation.
I was also thrilled to attend a captivating demonstration of Eddie, The Edible Ink Printer. Developed by Primera Technology Inc., Eddie transforms desserts into personalized works of art by directly printing vibrant, custom images onto cookies, macarons, fondant, white chocolate, and various other confections. Capable of printing up to 350 cookies per hour, this innovative machine meets full commercial-grade standards, enabling businesses to offer stunning, customized treats. The gorgeous designs produced were truly impressive, adding a unique touch to any special occasion or brand promotion.
Finally, it was a pleasure to reconnect with the team from Richtech Robotics Inc., a Nevada-based provider of advanced AI-driven service robots. They recently expanded the capabilities of their AI-powered barista robot, ADAM, by integrating a new artisanal espresso system. This innovative system features equipment commonly found in high-end cafés worldwide, including a precision grinder, sophisticated distribution and tamping equipment, and a hand-pressed espresso machine. According to the company, ADAM utilizes NVIDIA-powered AI vision to “observe the water pressure during extraction and to make precise adjustments to optimize each shot,” showcasing an incredible level of automation and quality control. This advancement is truly impressive, pointing towards a future where AI enhances even the most delicate culinary arts.
Cherished Local Favorites: A Taste of Home at the Show
No visit to the National Restaurant Association Show would be complete without checking in on a few of my local favorites, cherished businesses that consistently deliver exceptional quality and innovation. These familiar faces always provide a comforting sense of home amidst the global spectacle, reminding me of the rich culinary landscape right here in Chicago.
First on my list was Vosges Haut-Chocolat, whose phenomenal truffles and unique reishi & walnut bars continue to impress with their audacious flavor combinations and commitment to exquisite ingredients. Their booth is always a delightful sensory experience, showcasing chocolate as an art form.
I also made sure to visit Heray Spice, whose superb saffron I have covered extensively in past articles, including here, here, here, here, and here. Their dedication to sourcing the highest quality saffron continues to inspire, offering an ingredient that elevates any dish.
And, of course, no trip to the show is complete without a stop at my all-time go-to dessert place, Eli’s Cheesecake. Their iconic cheesecakes are synonymous with Chicago, and it’s always a pleasure to savor their classic creations and see what new flavors they’ve developed.
I was also genuinely delighted to finally meet the team behind a local favorite cheese business, Tulip Tree Creamery. While I’ve often featured their exceptional products in my Instagram posts, this was my first opportunity to connect with them in person. It was a wonderful chance to delve deeper into their company’s philosophy and explore their exquisite range of artisanal cheese offerings, gaining a richer appreciation for their craft.
My journey through the National Restaurant Association Show floor was a delightful culinary adventure, punctuated by a continuous stream of exciting samples and unexpected treats. There were a few more delectable cheese samples along the way, each offering a unique profile and texture, highlighting the incredible diversity of dairy craftsmanship.
The journey also included more cheese, further solidifying the industry’s enduring love affair with artisanal and specialty dairy products.
As well as some wonderfully wholesome granola, offering a perfect blend of crunch and natural sweetness, showcasing the growing demand for healthy and delicious breakfast and snack options.
And a smooth and silky oat milk latte, perfectly frothed and offering a dairy-free delight that exemplifies the rise of alternative milks in the beverage industry.
…paired with a uniquely flavorful Tajin-covered buttery cookie – a truly yummilicious fusion of sweet, savory, and spicy that tantalized the taste buds and showcased innovative flavor pairings.
And with that, my comprehensive coverage of the Show was almost complete! But not before one final, incredibly exciting and tasty sample: a highly portable, perfectly soft soft serve ice cream, representing the continued innovation in classic treats for on-the-go enjoyment.
As always, my experience at the National Restaurant Association Show was everything I had anticipated and more. It was a whirlwind of activity, filled with invaluable opportunities to reconnect with industry peers, absorb cutting-edge knowledge, indulge in innovative tastings, and listen to the compelling, inspiring narratives of culinary entrepreneurs and technological visionaries. While the Show provided a platform to thoughtfully reflect on some of the more unsettling economic and consumer trends impacting the industry, it also shone brightly with numerous rays of hope. The showcased innovations, from sustainable ingredients to advanced robotics, clearly emerged as powerful propellers for future growth and resilience. I eagerly anticipate attending next year’s event, with keen interest in observing the evolving discussions, particularly around the integration of AI. Will artificial intelligence remain a hotly debated topic, or will its adoption become a normalized, essential component of the foodservice landscape? We’ll have to wait and see how these fascinating trends continue to unfold.
